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| 4 | Large Russet potatoes |
| 10 | Large cloves fresh garlic, peeled |
| 2 Esslöffel | butter |
| 1/2 Tasse | Low-fat milk, hot |
| 1 Teelöffel | garlic salt |
| 1 Teelöffel | black pepper freshly ground |
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1. Cut potatoes, with their jackets left on, into quarters. Place in a large pot and cover with warm water. Add garlic and cook over medium heat until potatoes are tender, 25 to 30 minutes.
2. Drain potatoes and garlic. Discard potato skins and transfer potatoes and garlic to a bowl. Add butter and mash by hand. Add milk and whip until light and fluffy. Season with garlic salt and pepper.
California. Requested by Liz Taylor for her wedding rehearsal dinner on the eve of her marriage to Larry Fortensky.
Lovingly hacked in for the Fido Cooking echo by:
Wesley Pitts Bryan, Tx
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